Breakfast Burritos

I keep adding avocado at the wrong time. If I put it in early it browns from the heat of the other components and loses its color and freshness. If I add it too late it does not integrate with the rest of the fill. What is the correct timing and placement for avocado in a breakfast burrito?

I make breakfast burritos in advance and eat them during my commute, usually 20-30 minutes after assembly. By the time I eat them the tortilla has gone soft and a bit soggy from the steam inside. Is there a wrapping or holding technique that keeps the burrito warm without creating the steam problem?

I have been going through options — cheddar, crema, queso fresco, cream cheese — and cannot settle on what actually works best. They each seem to serve different functions. Is there a standard combination or does it depend on the style of breakfast burrito? Also: does it go inside or on top, or both?

I have been going back and forth on this. Some places I have been use rice in their breakfast burritos, others skip it entirely and use only potato as the starch. I genuinely cannot tell if it is a regional thing, a style choice, or if one is objectively better for the format. Does rice in a breakfast burrito make sense or is potato the correct starch for morning?

I have been putting potato below eggs and eggs below cheese, but I have seen plenty of builds where it is reversed. Is there a reason to prefer one order over the other, or is it just personal preference?

My scrambled eggs always end up either rubbery or too wet by the time I have assembled everything else. If I cook them early they get rubbery sitting in the pan. If I cook them last, everything else has gone cold by the time I add them. Is there a timing approach that works for getting eggs to the right texture at the right moment in a breakfast burrito assembly?

Every recipe I generate for breakfast includes them and every time I make it I regret it. Soggy layer in the middle, no texture left, no reason to be there. Is there a version of this that works or is it just a thing that looks good in photographs?